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Beef Casseroles

Lynn's Steak Bacon Black Olives Casserole

450 gm onions
225 gm flat mushrooms
350 gm streaky bacon rashers preferably unsmoked
1 1/10 kg stewing steak preferably in one piece
90 ml oil
3 lrg clv garlic
2 x level tbsp tomato paste
100 ml brandy
1 x level tbsp plain flour
150 ml red wine
300 ml beef stock
    bouquet garni
125 gm black olives
    sprigs of flatleafed parsley to garnish
For the parsley croutes:
1 sm ciabatta loaf olive
    oil to drizzle plus 5 tbsp
    small handful flatleafed parsley about 40g
6 x level tbsp fresh white breadcrumbs
1 x level tsp capers
1 x gherkin
2 tbl lemon juice
1 x level tbsp chopped fresh chives
1 x salt and freshly ground black pepper

 Method :
Roughly chop the onions.
Quarter the flat mushrooms if they are large then cover.
Cut the rind from the streaky bacon and slice it into thin strips (lardons).
Cut the stewing steak into 40mm cubes.
Heat half the oil in a large flameproof casserole.
On the boiling plate brown the stewing steak in batches until it is a dark chestnut brown; remove and keep warm in the simmering oven.
Add the bacon lardons to the casserole and fry until they are golden brown then add them to the beef.
Add the remaining oil and cook the chopped onions until they are golden brown.
Add the crushed garlic fry for 30 seconds then mix in the tomato paste. Cook stirring for 1 to 2 minutes then pour in the brandy.
Bring to the boil and bubble to reduce by half.
Remove the pan from the heat then add the plain flour and mix until smooth. Pour in the red wine return to the boil and bubble for 1 minute.
Return the stewing steak and bacon to the casserole then add enough stock to barely cover the meat.
Add the bouquet gami.
Bring to the boil then cover.
Either cook on the grid shelf on the floor of the roasting ovenfor 30 minutes then transfer to the simmering ovenfor 1 to 2 hours or cook on the floor of the simmering oven for 4 hours or until the meat is tender.
Add the mushrooms during the last 20 to 30 minutes.
Cook on the grid shelf on the floor of the baking ovenfor 1 1/4 to 1 1/2 hours or until the meat is tender.
Add the mushrooms during the last 20 to 30 minutes.
To make the parsley croutes cut the ciabatta loaf into 5mm thick slices drizzle evenly with olive oil and bake in a roasting tin on the floor of the roasting ovenfor 5 to 7 minutes until golden brown.
Place all remaining ingredients apart from the seasoning in a food processor or blender and process until thoroughly combined; season to taste.
Spoon the mixture on top of the toasted ciabatta.
Just before serving remove the bouquet garni and stir in the black olives.
Serve immediately gamished with flatleafed parsley and accompanied by the parsley croutes.
This is a hearty casserole that improves if eaten the day after it is cooked making it ideal for weekend entertaining. As an alternative to streaky bacon rashers and to save time look out for precut bacon lardons now sold in most at major supermarkets.